Mediterranean Eggplant Farro Bowl (Printable)
Hearty farro bowl with roasted eggplant, crisp veggies, and herb yogurt for a nourishing meal.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2½ cups water or vegetable broth
03 - ½ teaspoon kosher salt
→ Roasted Vegetables
04 - 2 medium eggplants, cut into 1-inch cubes
05 - 1 red bell pepper, diced
06 - 1 red onion, sliced
07 - 3 tablespoons extra-virgin olive oil
08 - 1 teaspoon dried oregano
09 - ½ teaspoon smoked paprika
10 - Kosher salt and freshly ground black pepper, to taste
→ Fresh Ingredients
11 - 1 cup cherry tomatoes, halved
12 - ½ cup English cucumber, diced
13 - ¼ cup Kalamata olives, pitted and halved
14 - ¼ cup crumbled feta cheese (optional)
→ Herb Yogurt Sauce
15 - 1 cup plain Greek yogurt
16 - 2 tablespoons fresh dill, chopped
17 - 2 tablespoons fresh flat-leaf parsley, chopped
18 - 1 tablespoon fresh mint, chopped
19 - 1 tablespoon fresh lemon juice
20 - 1 garlic clove, finely minced
21 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
22 - 2 tablespoons toasted pine nuts
23 - Extra chopped fresh herbs (dill, parsley, mint)
24 - Lemon wedges for serving
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and set aside.
02 - In a medium saucepan, combine the rinsed farro, water or vegetable broth, and salt. Bring to a rolling boil over medium-high heat, then reduce the heat to low. Cover tightly and simmer for 20–25 minutes until the grains are tender but still have a slight chew. Drain any remaining liquid and fluff with a fork.
03 - Place the cubed eggplant, diced red bell pepper, and sliced red onion on the prepared baking sheet. Drizzle with olive oil and sprinkle with dried oregano, smoked paprika, salt, and pepper. Toss thoroughly to coat all pieces evenly. Spread the vegetables in a single layer and roast for 25–30 minutes, tossing halfway through, until golden brown and fork-tender.
04 - While the vegetables roast, combine the Greek yogurt, chopped dill, parsley, mint, lemon juice, minced garlic, salt, and pepper in a small mixing bowl. Stir until well blended, then refrigerate until ready to serve to allow the flavors to meld.
05 - Divide the cooked farro among four bowls as the base. Arrange the roasted vegetables, halved cherry tomatoes, diced cucumber, Kalamata olives, and crumbled feta cheese over each portion of farro.
06 - Drizzle each bowl generously with the herb yogurt sauce. Garnish with toasted pine nuts, additional chopped fresh herbs, and a lemon wedge on the side. Serve immediately.
# Expert Advice:
01 -
- The herb yogurt sauce alone is worth making this recipe, and you will want to put it on everything from grilled meats to sandwiches by the end of the week.
- Farro has a chewy, nutty quality that makes this bowl feel like a real meal rather than a sad desk lunch.
- Everything roasts on one sheet pan, which means cleanup is almost nonexistent.
02 -
- Crowding the vegetables on the baking sheet will cause them to steam instead of roast, so use two sheets if necessary and give everything room to breathe.
- The herb yogurt tastes significantly better after resting in the fridge for at least 30 minutes, so make it first if you can plan ahead even a little.
03 -
- A squeeze of lemon juice over the roasted vegetables right as they come out of the oven brightens every single flavor on the tray.
- Make a double batch of the herb yogurt and keep it in the fridge because it transforms grilled vegetables, baked potatoes, and even scrambled eggs into something special.